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Stri Fry Veggies

Don't let the ease of making this dish dissuade you, this Stir Fry Veggies recipe is simply delicious! Make as a side dish, or pair it with a protein for a complete meal. This vegan, Whole30 and Paleo-friendly dinner idea will be a hit with everyone.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner
Cuisine: Asian
Diet: Gluten Free
Keyword: Easy Stir Fry Veggies
Method: One Pan
Servings: 4
Author: Lexi



  • 1/4 cup coconut aminos
  • 1 tbsp rice vinegar
  • 2 teaspoons honey
  • 1/2 teaspoon fish sauce
  • 1 " piece fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 teaspoon tapioca starch
  • 1/4 teaspoon red pepper flakes

Stir Fry Veggies

  • 2 tbsp avocado oil, divided
  • 2 cups broccoli florets
  • 1 medium carrot, peeled and sliced thinly into coins
  • pinch fine sea salt
  • 8 ounces mixed fresh mushrooms, stems removed and thinly sliced
  • 1 red bell pepper, cored, seeded, and cut into 1/2 inch-wide strips
  • 8 ounces snow peas


  • Add all sauce ingredients to a small bowl and whisk together. Set aside.
  • Heat 1 tablespoon oil in large heavy skillet over medium high. Once hot, add broccoli and carrots. When starting to get tender, about 5 minutes, remove from pan and set aside.
  • Add remaining oil to the pan. Once hot, add mushrooms. Cook until softened and the liquid has started to evaporate, about 5 minutes. If the pan is dry, add a bit more oil,  and then add peppers and snow peas. Cook for 3 minutes until peppers are crisp-tender and snow peas are bright green.
  • Return the broccoli and carrots to the pan and pour in the sauce. Cook until thickened.
  • Top with green onions and serve with rice or rice noodles, or a protein-of-choice.